English Beer Batter

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 eggs, separated
• 3/4 cup beer
• 1 tablespoon melted butter or 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 dash pepper
• 1 1/3 cups flour, plus
• additional flour (for dredging)

Recipe

• 1 let beer stand at room temperature until flat.
• 2 refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
• 3 when ready to fry fish (i use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
• 4 blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
• 5 deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.